Rhubarb Crunch Cupcakes

0
Average: 0 (0 votes)
(0 votes)
Rhubarb Crunch Cupcakes
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
242
calories
Calories

Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie242 kcal(12 %)
Protein3.43 g(4 %)
Fat10.26 g(9 %)
Carbohydrates34.71 g(23 %)
Sugar added14.57 g(58 %)
Roughage0.08 g(0 %)
Vitamin A17.72 mg(2,215 %)
Vitamin D0.3 μg(2 %)
Vitamin E0.45 mg(4 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.15 mg(14 %)
Niacin2.13 mg(18 %)
Vitamin B₆0.02 mg(1 %)
Folate55.18 μg(18 %)
Pantothenic acid0.16 mg(3 %)
Biotin0.46 μg(1 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C0.34 mg(0 %)
Potassium58.28 mg(1 %)
Calcium125.81 mg(13 %)
Magnesium6.58 mg(2 %)
Iron1.28 mg(9 %)
Iodine7.34 μg(4 %)
Zinc0.2 mg(3 %)
Saturated fatty acids1.32 g
Cholesterol15.6 mg
Author of this recipe:

Ingredients

for
12
Ingredients
1
large egg
½ cup
½ cup
2 ½ cups
1 teaspoon
¾ cup
superfine caster sugar
1 cup
Rhubarb (finely chopped)
2 tablespoons
Product recommendation
Suggested variation; try adding 1 tbsp finely grated orange zest and 2 tbsp chopped stem ginger to the muffin mixture.

Preparation steps

1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and line a 12-hole muffin tin with paper cases.
2.
Beat the egg in a jug with the oil and milk until well mixed.
3.
Mix the flour, baking powder, sugar and rhubarb in a bowl, then pour in the egg mixture and stir just enough to combine.
4.
Divide the mixture between the moulds and sprinkle with demerara sugar then bake in the oven for 20 - 25 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool.